Anyone who’s spent any time with me knows I love a good deal- especially when it comes to food.
When I originally saw these hot peppers on sale for $0.25 per tray I walked away from then- citing not enough time/hubby doesn’t like spicy/etc/etc.. But of course the seed had been planted and I ended up turning the cart around and grabbing a couple trays- The holidays will be here before we know it anyways. ;)
I made these fellas into a hot pepper jam (since I couldn’t get all the seeds out) using a very similar yield as I would with my strawberry rhubarb jam just the sugar to veg ratio is even scarier.
1 Cup chopped Hot Peppers (by hand or food processor- I love my food processor)
1 1/2 Cups Vinegar
6 Cups of Sugar
1 package of Certo
A few drops of red food colouring (optional but I found the natural colour of the jam weird)
Start by sterilizing your jars.
Combine the peppers, vinegar and sugar in a large pot and bring to a rolling boil.
Remove from the heat and add in the certo.
Mix everything one last time and add in red food colouring if desired.
Carefully bottle and seal with new lids.
Enjoy!
I tested it out with a fresh baguette and slice of Brie.